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Homemade Irish Cream Gluten Free Banana Bread {Dairy Free}


  • Author: lindsay cotter
  • Prep Time: 10 min
  • Cook Time: 45 min
  • Total Time: 55 minutes
  • Yield: 9-10
  • Category: dessert
  • Method: baking
  • Cuisine: american

Description

Homemade Irish Cream Gluten Free Banana Bread {Dairy Free, Paleo Friendly}


Ingredients

  • 2 1/2 cup almond flour
  • 1/4 cup (or about 40 grams) coconut flour – sifted works best
  • 1 tsp baking powder
  • 1/2 cup coconut or raw sugar
  • 1/4 tsp sea salt
  • 1 ounce to 1.5 ounces Irish whiskey (see notes for non alcoholic paleo version)
  • 3 tbsp Coconut Milk or non dairy creamer (almond milk works fine too)
  • 1/3 cup strong brewed coffee or espresso
  • Maple Syrup or honey (to taste, optional for sweetness).
  • 1 tsp vanilla extract
  • 3 eggs
  • 3 ripe bananas
  • For non alcoholic version you will need  –
    • 1/2 tsp almond extract
    • 1/2 tsp rum extract
    • Extra cream/milk
  • Optional Topping: Dark Chocolate Whiskey Sauce (vegan)  – see notes for recipe

Instructions

  1. Preheat oven to 350F. Line an 8×4 or 9×5 bread pan with parchment paper.
  2. In a large bowl, sift together your flours, baking powder, sugar, and salt. mix well. Set aside.
  3. In another bowl, combine your non dairy cream, whiskey, coffee, maple syrup (or honey), and vanilla to make your Irish cream. 2-4 tbsp of sweetener should be enough but adjust to your liking.
  4. Beat or whisk all together set aside. If you don’t have whiskey, see notes.
  5. In another small bowl used a hand mixer or stand mixer to beat your bananas and egg together, then add in your homemade irish cream mixture. You can also do this in a blender if you don’t have hand mixer or stand mixer. Blend all together until smooth.
  6. Gently fold your banana irish cream mix into bowl with your dry flours.
  7. Beat or mix everything together until you have a smooth batter. About 1 or 2 minutes. Do not over mix. It might be a little grainy due to the almond meal or coconut flour.
  8. Pour into prepared bread pan and bake for 45 -60 minutes. Check at 45 minutes, if the outside is browning and the middle is still soft, cover with foil and place back in oven on middle rack for another 10 minutes or until center comes out smoothe with toothpick.
  9. Serve with optional dark chocolate melted on top or dark chocolate whiskey sauce in notes.
  10. To store, Keep wrapped in foil or airtight container in fridge for up to a week. Or Freeze for up to 4 months. Best to add the chocolate sauce right before serving.

Notes

  • To make this non alcoholic, substitute the whiskey for more additional 1/4 cup or non dairy cream. Example – about 1/3 to 1/2 coconut creamer would be use. Then be sure to whisk in the almond extract and rum extract.
  • For optional chocolate whiskey sauce, you can use my homemade magic shell recipe HERE and add whisk in 2 tbsp or more of whiskey to that sauce before letting it cool.
  • For gluten free whiskey, see list. 

Keywords: banana bread, dairy free, gluten free banana bread, irish cream, irish bread

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